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Recipes
Macallan Toffee Sauce
Macallan Toffee Sauce
Macallan Toffee Sauce
Combine with Macallan Oak Spiced Pecans to top your favorite ice cream for a delicious sundae.
Recipe By:
Executive Pastry Chef Hedy Goldsmith
Prep
N/A
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Total
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Serves
Yields 1 cup
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Ingredients
3/4
cup
dark brown sugar, packed
5
tablespoons
unsalted butter, cut into 4 pieces
1/3
cup
heavy cream
3
tablespoons
The Macallan 12 Years Old Fine Oak
1/2
teaspoon
pure vanilla extract
1/4
teaspoon
kosher salt
Instructions
Combine the brown sugar and butter in a medium saucepan. Cook over low heat, stirring occasionally, until the butter is melted and the sugar is dissolved, about 3-4 minutes. Increase the heat to medium-high and bring to a full boil.
Slide the pan from the heat, add the cream, Scotch, vanilla extract, and salt, and whisk until well blended. Give the sauce a taste and add a pinch or two more of salt, if needed.
Use immediately or set aside until completely cool and cover and refrigerate up to 2 weeks. To serve, reheat gently in a double boiler. Do not overheat, or the sauce will separate.
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